Crusted Cinnamon Walnuts Food

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

CRUSTED CINNAMON WALNUTS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
• Beat egg white and sugar together in a large bowl.
• Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
• Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

CINNAMON PASTRY CRUST

Steps:

• Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground. Add chilled butter and vegetable shortening. Using on/off turns, process until coarse crumbs form. Add 2 tablespoons ice water or chilled crème de cacao. Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap dough disk in plastic. Refrigerate until cold enough to roll out, about 30 minutes.
• Roll out dough on floured work surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Press dough into dish. Fold overhang under. Crimp edges decoratively. Cover and chill until cold, about 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated.)

CRUNCHY VANILLA WALNUTS

Steps:

• In a small bowl, combine the first seven ingredients; set aside. , In a large bowl, combine the walnuts, oil and vanilla. Add sugar mixture; toss to coat., Transfer to a 15x10x1-in. foil-lined baking pan coated with cooking spray. Bake at 300° for 30 minutes, stirring occasionally. Cool completely. Store in an airtight container.

CINNAMON CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet and roast for about 8-10 minutes.
• Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236°F Remove from heat and add vanilla.
• Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper lined sheet pan and separate with fork.
• Cool and store in an airtight container.

CRUSTED CINNAMON WALNUTS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
• Beat egg white and sugar together in a large bowl.
• Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
• Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

CINNAMON PASTRY CRUST

Steps:

• Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
• Add chilled butter and vegetable shortening.
• Using on/off turns, process until coarse crumbs form.
• Add 2 tablespoons ice water or chilled crème de cacao.
• Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap dough disk in plastic.
• Refrigerate until cold enough to roll out, about 30 minutes.
• Roll out dough on floured work surface to 12-inch round.
• Transfer dough to 9-inch-diameter glass pie dish.
• Press dough into dish.
• Fold overhang under.
• Crimp edges decoratively.
• Cover and chill until cold, about 30 minutes.
• (Can be prepared 2 days ahead. Keep refrigerated.).
• Makes one 9-inch crust.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.